POTATO SOUP
THE BEST POTATO SOUP RECIPE EVER
THE BEST POTATO SOUP RECIPE EVER
Winter is the perfect time to whip up soups, stews, and all sorts of steaming hot goodies, but this potato soup is so good I like to make it all year round. I would probably make it every week if I could!
THE BEST POTATO SOUP RECIPE EVER
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings
INGREDIENTS
- 5 large baking potatos, peeled and cubed {4 1/2 lb}
- 1/8 cup chopped onion
- 2 carrots, thinly sliced
- 1 {8 oz} package of cream cheese, softened
- 1/2 cup butter, softened
- 1 {10 3/4 oz} can cream of chicken soup, undiluted
- 2 cups milk
- 2 cups water
- 1 tsp salt
- 1/2 tsp ground pepper
- 8 bacon slices, cooked and crumbled
- Shredded cheddar cheese
INSTRUCTIONS
- Combine first 3 ingredients in a large Dutch oven; add water to cover. Bring to a boil, cover, reduce heat, and simmer 12 minutes or until potatos are tender. Drain.
- Beat cream cheese and butter in a medium bowl at medium speed with an electric mixer until creamy. Add cream of chicken soup, beating well. Gradually add milk, beating until smooth.
- Add milk mixture to vegetable mixture. Stir in 2 cups water, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Mash with potato masher to desired consistancy.
- Top each serving with bacon and cheddar cheese.
